Meaty salads make a quick meal.
Already cooked meats--your own left-overs or from a deli--make these two salads go together in short order.
The first is a mexican-style roast beef salad, served cupped in a crisp tortilla shell with a cilantro vinaigrette. The second combines roast pork and potatoes in a piquant dressing with roasted peppers.
Tostada Beef Salad
4 flour tortillas (9- to 11-in. diameter)
2 to 4 cups shredded iceberg lettuce
1 or 2 medium-size tomatoes, thinly sliced
1/2 small red onion, thinly sliced and separated into rings
About 1 pound thinly sliced cold rare roast beef
Toppings: fresh cilantro (coriander) sprigs, pitted ripe olives, or hardcooked egg slices
Cilantro vinaigrette (recipe follows)
In a 10- to 12-inch frying pan set over medium-high heat, bring 1/2 inch of salad oil to 375|. Fry 1 tortilla at a time, turning quickly with 2 wide spatulas, until bubbly and just golden but still flexible, about 30 seconds. Bend tortilla to a 45| angle as you lift it from the oil. Let drain on paper towels, leaning tortilla against a can of food so it holds its shape as it cools.
To assemble, place one tortilla shell on each of 4 dinner plates. Top flat surface of tortillas equally with lettuce, tomato, onion, and beef; add toppings. Offer vinaigrette to drizzle over portions. Serves 4.
Cilantro vinaigrette. Combine 3/4 cup salad oil, 1/2 cup red wine vinegar, 1 teaspoon dry mustard, 1 clove garlic (minced or pressed), and 1/8 teaspoon cayenne. Stir in 1/4 cup lightly packed chopped fresh cilantro (or 2 tablespoons dry cilantro).
Piquant Pork and Potato Salad Platter
1 pound thin-skinned potatoes
1/2 cup each salad oil and vinegar
2 teaspoons Dijon mustard
3 green onions, chopped
2 tablespoons minced dill pickle
3 tablespoons chopped parsley Salt and pepper
1 tablespoon each minced shallot and drained capers
1 pound thinly sliced roast pork or turkey Red lettuceleaves
1 jar (7 oz.) roasted red peppers
Arrange the potatoes on a steamer rack and place in a 5- to 6-quart pan. Cover and steam over boiling water until tender when pierced, 25 to 35 minutes. When they're cool enough to handle, peel and cut the potatoes into 3/4-inch cubes. Set aside in a bowl.
Stir together the oil, vinegar, and mustard. Divide in half. To one half of the mixture, add the onion, pickle, and parsley; pour over potatoes and stir to blend. Season to taste with salt and pepper. Set aside to cool.
To the remaining dressing, add shallot and capers and mix with the meat, turning slices to coat well with dressing; season to taste with salt and pepper. (At this point, you can cover and chill the meat and potatoes as long as overnight; let stand at room temperature about 1 hour before serving.)
To assemble the salad, line a serving platter with lettuce leaves and overlap the pork slices at one end; spoon any remaining dressing over meat. Pile the potatoes at opposite end of the platter. Cut peppers lengthwise into wide strips, then lay them in the center. Serves 4.
Photo: Two tempting alternatives to a sandwich lunch are these cold meat salads. Serve the tostada beef salad (at left) in a crisp fried flour tortilla shell with a drizzle of cilantro vinaigrette. Accompany the marinated pork. roasted red peppers, and potato cubes (above) with crusty bread
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|Date:||Mar 1, 1984|
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